INGREDIENTS:
2 Zucchini
2 Large Portobello
Mushrooms
¼ Cup Parmesan
Paprika
Rosemary Sprigs
¼ Cup Almond Flour
2 Eggs
Coconut Oil for
frying
DIRECTIONS:
- Slice the zucchini and mushrooms into long strips.
- In a bowl, beat 2 eggs. In another, mix the parmesan, paprika, rosemary, salt and almond flour.
- Coat the mushrooms and zucchini in the egg mixture and coat in the dry mix.
- Fry in coconut oil for 6-8 minutes until crispy on the outside and cooked through.
➡ Nutritional Information:
Fat: 22.1g
Net Carbs: 8.2g
Protein: 17.4g
Calories: 302
